Pesto Zucchini Pappardelle
Ingredients
- 4 – 5 medium zucchini, thinly sliced in 1-inch wide ribbons
- 1 ½ cups fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 tablespoons blanched almonds (or your favorite nut), toasted
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 – ½ teaspoon crushed red pepper flakes
- olive oil, as needed
- kosher salt, to taste
- freshly ground black pepper, to taste
Directions:
Place your grill pan over medium-high heat. Combine the zucchini on a tray, drizzle olive oil evenly over it and season with salt and pepper. Grill, working in batches, for 3 to 5 minutes, until just kissed with grill marks.
In the bowl of a food processor pulse together the basil, mint, almonds, parmesan, lemon juice and red pepper flakes until a rough paste begins to form. Allow the food processor to run and drizzle in enough olive oil to loosen up the mixture to a spreadable consistency. Taste and season with salt, pepper and more cheese, lemon or oil as needed.
Put the remaining grilled zucchini ribbons into a large bowl and add 2 tablespoons of the pesto, tossing to combine. Add more pesto as needed. Serve hot, room temperature, or cold, garnished with any additional vegetables, protein and cheese of your choosing.
